Step 1

Prepare the asado filling first. In a skillet, heat oil and saute garlic and onion.

Step 2

After the onions become transparent, add the sliced pork and stir fry until the pork becomes light brown.

Step 3

Then add in the soy sauce, oyster sauce, hoisin sauce and sugar then stir cook then add 2 cups water and simmer for at least 45 minutes.

Step 4

Add in the diluted cornstarch and stir cook until the sauce becomes thick. Set aside.

Step 5

To make the dough, soften yeast and 2 tablespoon sugar in lukewarm water. Set aside for from 10 to 15 minutes.

Step 6

Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix well. Add baking powder.

Step 7

Add remaining flour and continue mixing till well blended; knead on floured board until smooth.

Step 8

Shape the dough into a ball and place in a greased bowl. Grease surface of dough.

Step 9

Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.

Step 10

Punch down dough, divide it into desired sizes, form into balls and let them rise again for 30 minutes.

Step 11

Flatten dough pieces with a rolling pin. Use spoon on prepared asado filling into the center.

Step 12

Wrap the filling by crimping the edges and seal the dough by twisting the top and shape into small balls.

Step 13

Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to the steamer.

Step 14

Let the balls rise for from 1 to 1 and 1/2 hours or until double in bulk.

Step 15

Steam for from 10 to 15 minutes or until cooked.